Jellyfish is rich in protein, minerals and vitamins and so on, has a high nutritional value, especially cold jellyfish is a very common cold dish, whether at home or in the restaurant, are very popular, it is crispy, but many friends say why they do at home jellyfish taste soft, not crispy at all; today I'm going to share my own at home to do a cold jellyfish tips, very simple to learn, one of the essential home, like friends can try. It's very easy, even a novice can learn, one of the essential cold dishes for the family, so if you like it, you can try it!

Cold Mixed Jelly Fish Shreds

Necessary Ingredients: 200 grams of jellyfish, three tablespoons of soy sauce, four tablespoons of vinegar, one tablespoon of oil, three tablespoons of sugar, 10 grams of sesame oil, 10 grams of minced garlic, 10 grams of millet chili, 20 grams of cilantro.

Methods and Steps

1, we sell jellyfish in the market are salty, buy home jellyfish should be placed in the water to soak, at least one day ahead of time, every few hours you can change the water, which can soak off the salt inside the jellyfish, the taste will be better.

So partners in the do cold jellyfish silk before must not lack this a soaking step, if the lack of this step, make the cold jellyfish silk taste too salty, can not eat other flavors.

2, soaked clean jellyfish to it cut into thin slices, according to their own preferences can be cut into thin slices or jellyfish silk, cut jellyfish in warm water to soak for a while.

3, soak when we come to mix a sauce, which is the key to delicious cold jellyfish, bowl inside add 3 spoons of soy sauce, 4 spoons of vinegar, 1 spoon of oil, 3 spoons of sugar, and then a little less sesame oil to increase the aroma, and then add minced garlic, millet chili, cilantro, mix well, like to eat spicy can be added to chili oil, so that the sauce on the mixing of good.

4, the jellyfish soaked in warm water, squeeze out the water, placed in a large pot, dripping with good sauce, stirring evenly on the plate, so a delicious and refreshing cold jellyfish is done.

The experience of making jellyfish

1, before mixing the sauce, taste the saltiness of the jellyfish, if it is light, the sauce can add a little salt. This can be adjusted according to personal taste.

2, jellyfish is not recommended to blanch, otherwise it will shrink, but also affect the taste.